Crispy Oven-Fried Chicken
Ingredients
- 1 qt. whole buttermilk
- 1 tablespoon kosher salt
- 2 teaspoons hot sauce (such as Tabasco)
- 3 pounds assorted skinless, bone-in chicken pieces (thighs and drumsticks; breasts cut in half crosswise)
- Cooking spray
- 1 ½ cups panko (Japanese breadcrumbs)
- ¾ cup whole-wheat flour
- 2 ounces finely grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
Instructions
- Combine first 3 ingredients in a large bowl; stir until salt dissolves. Add chicken; submerge to fully coat with buttermilk mixture. Cover bowl. Refrigerate 8 hours (or at least 2 hours and up to 24 hours).
- Preheat oven to 400°F.
- Place a wire rack on a baking sheet; coat rack with cooking spray. Combine panko and remaining ingredients in a large bowl; stir well. Remove chicken from marinade, one piece at a time, letting excess drip off; dredge in panko mixture to coat. Place coated chicken on prepared rack. Repeat with remaining chicken and panko mixture. Spray coated chicken with cooking spray. Place chicken in oven; bake at 400°F for 30 minutes or until browned and meat is done. Let stand 10 minutes; serve.
